Prepare your ingredients by roughly chopping the pecans and measuring out the dried cranberries and rolled oats.

In a medium saucepan over medium heat, combine the sugar, unsalted butter, and heavy cream. Stir continuously until melted and bubbling, about 5 minutes.

Allow to boil for 2-3 minutes until thickened slightly and light caramel color is reached, then remove from heat.

Stir in the vanilla extract and a pinch of salt, mixing well until fully incorporated.

Fold in the chopped pecans and dried cranberries until coated with the mixture.

Gently fold in the rolled oats until everything is combined.

Line a baking sheet with parchment paper and scoop mounds of the mixture, spacing them an inch apart.

Allow the cookies to cool at room temperature for 30-40 minutes or refrigerate for 20 minutes to set.

Transfer cookies to an airtight container for storage.